LOIN CHOPS CHAMPIGNON
4 7-8 oz pork loin chops, 1-1/4 inch thick
2 tbs dry white wine
1 tbs light soy sauce
1/2 cup finely chopped fresh mushrooms
2 tbs finely chopped green onions
1 tbs parsley, snipped (or flakes)
1/2 tsp dried thyme, crushed
1/4 tsp ground black pepper
8-12 large mushroom caps
In bowl, stir together egg yolk, wine and soy sauce. Add chopped mushrooms, green onion, parsley, thyme, and pepper; mix well.
Broil chops 5 inches from heat for 12 minutes. Turn chops over and broil 4 minutes more. Spoon 2-3 tbs mushroom mixture evenly on each chop. If desired, spoon a small amount of mixture into each mushroom cap. and place them alongside the chops. Broil 3-5 minutes more until chops are done (slightly pink in center and 155-160 deg F (68-71 deg C) internal temperature). Serve mushroom caps with chops. Serves 4.
From Modern Publishing's
Popular Brands Cookbooks - French
Courtesy of the National Pork Producers Council.